Cumin – make it pop with flavour

The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!

The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!

This blog is about things falling off trees … I was sitting here tucked up nice and cosy at my place with the cats at my feet, supposedly working, and I was admiring the trees outside the window. They’re ablaze with golden and russet leaves and I wasn’t thinking about much else as I enjoyed…

How to make cucumber behave

A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir

Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.

Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.

Letting a dill plant go to flower reaps rewards.
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